Description
A refreshing and creamy Hawaiian Cheesecake Salad combining a luscious cream cheese and pudding mixture with a colorful blend of fresh and canned tropical fruits. Perfect as a light dessert or a sweet side dish for gatherings.
Ingredients
Scale
Dressing
- 8 ounce package cream cheese, softened to room temperature
- 3.4 ounce package instant cheesecake or vanilla pudding mix
- 1 cup pineapple juice (from the can of pineapple below)
Fruit Mix
- 1 pound strawberries, sliced
- 1 cup green or red grapes, halved
- 15 ounce can mandarin oranges, drained
- 20 ounce can pineapple chunks, drained
- 3 kiwis, peeled and sliced
- 1 banana, sliced
Instructions
- Whip Cream Cheese: In a mixing bowl, use an electric mixer to whip the cream cheese until it becomes fluffy and smooth, creating a light base for the dressing.
- Add Pudding Mix and Pineapple Juice: Add the instant cheesecake or vanilla pudding mix and the pineapple juice to the whipped cream cheese. Beat the mixture until it is fully combined and smooth, ensuring a creamy dressing consistency.
- Prepare Fruit Bowl: In a large bowl, combine the sliced strawberries, halved grapes, drained mandarin oranges, drained pineapple chunks, peeled and sliced kiwis, and the sliced banana, mixing gently to combine.
- Toss Fruit with Dressing: Gently fold the cream cheese and pudding mixture into the bowl of mixed fruits, coating the fruit evenly with the creamy dressing.
- Serve: Serve the Hawaiian Cheesecake Salad immediately for the best texture and freshness.
Notes
- For best results, use fresh fruits when possible, but canned fruits should be well-drained to avoid watery salad.
- This salad is best served immediately but can be refrigerated for up to 2 hours before serving.
- Optionally, garnish with shredded coconut or chopped nuts for extra texture.
- Banana slices can brown over time; add just before serving if preparing ahead.
